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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 337.0
  • Total Fat: 27.4 g
  • Cholesterol: 8.3 mg
  • Sodium: 510.0 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 5.7 g
  • Protein: 8.0 g

View full nutritional breakdown of Fiesta Cornmeal Pudding - Flat Belly Diet calories by ingredient
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Fiesta Cornmeal Pudding - Flat Belly Diet

Submitted by: JANEANSYLVESTER

Introduction

This recipe is from the Flat Belly Diet Book, pg. 153. To make it a FBD meal, serve with 2 slices Applegate Farms organic bacon. This recipe is from the Flat Belly Diet Book, pg. 153. To make it a FBD meal, serve with 2 slices Applegate Farms organic bacon.
Number of Servings: 6

Ingredients

    2 1/4 cups water
    1/2 teaspoon salt
    3/4 cup yellow cornmeal
    1 tbsp extra virgin olive oil
    1 large red bell pepper, seeded and diced
    4 scallions, chopped
    2 cloves garlic, minced
    1 1/2 c. pecans, chopped (MUFA)
    1 box frozen spinach, thawed and drained
    1 large egg white
    1/4 tsp hot pepper sauce
    1/2 cup shredded cheddar cheese

Directions

1.Preheat oven to 350. Coat a 9" baking dish with cooking spray.
2.Bring the water to a boil in a large saucepan over high heat. Add the salt. Reduce the heat to medium-low. Add the cornmeal in a slow, steady stream, whisking constantly. Reduce the heat to low, cover, and cook, stirring frequently, for 10 minutes, or until very thick. Remove from the heat.
3.Meanwhile, heat the oil in a medium nonstick skillet over medium heat. Add the bell pepper; cook, stirring, for 4 minutes. Add the scallions and garlic; cook, stirring, for 2 minutes, or until the vegetables are tender. Add the bell pepper mixture, spinach, egg whites, and hot-pepper sauce to the cornmeal. Stir well. Place in the baking dish. Sprinkle with the cheese. Bake for 30 minutes, or until firm, puffed, and golden.

Serving Size: Makes 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user JANEANSYLVESTER.






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Member Ratings For This Recipe

  • Fascinating recipe...will be making it, but without the pecans...adding TVP to replace them....and swapping chopped broccoli to replace the spinach (need to use it up and no spinach on-hand)....Thank You! - 7/16/11

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